Serves 6.

This brilliant emerald-green soup is not thick yet a bowl-full still manages to satisfy.

350g (12oz) frozen peas

2x225g bags spinach

2 tablespoons olive oil

1 small bulb fennel, thinly sliced

1.5litres (2.5 pints) vegetable stock ( I use 3 teaspoons Marigold Swiss vegetable bouillon dissolved in this water)

Salt & freshly ground black pepper.

Warm the olive oil in a large stainless-steel deep saucepan. Tip in the chopped onion and thinly sliced fennel, stir until they are glistening with oil, then cook, stirring occasionally, to soften without colouring.

Meanwhile wash the spinach and discard any tough stalks.

Tip the peas into the onion and fennel then stir in the stock and bring to the boil. As the mixture starts to bubble, Add salt and several grinds of black pepper. As the mixture starts to bubble, drop in the spinach leaves. Continue cooking until the leaves have wilted, about 6 min.

Ladle the soup into a blender and blitz until smooth. Check seasoning and then serve. Delicious!